Rhody-O Posted July 23, 2019 Share Posted July 23, 2019 Hi-- Obviously the higher the alcohol and the higher the sugar, in general, I can expect a limoncello have a longer shelf-life. That said, I wondered if anyone had suggestions on where to find info on recommended minimums or other ways to manage expectations & quality. What people like about our recipe is that it's not a sugar or alcohol bomb. I'm thinking of putting " after opening refrigerate and use within xx months" on the label but I'm also wondering what the sealed shelf life might be. Thanks! Link to comment Share on other sites More sharing options...
captnKB Posted August 25, 2019 Share Posted August 25, 2019 Hi @Rhody-O the answer to many of your questions are quite specific and will be up to you or a professional to determine. There is a much work that goes into creating a product that is shelf stable and determining the exact stability of it. my two cents is that if your product is not shelf stable for at least a year I would reccomend reformulating. Link to comment Share on other sites More sharing options...
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